Description

This Mustard Potato Salad combines the earthy sweetness of tender potatoes with the sharp, bright kick of quality mustard, offering a creamy, tangy dish that is perfect for summer barbecues or cozy weeknight dinners.

Ingredients

Scale

3 lbs Red or Yukon Gold Potatoes
1/2 cup Yellow Mustard
2 tbsp Dijon Mustard
1/2 cup Greek Yogurt (Plain)
4 large Hard-Boiled Eggs
3 stalks Celery
1/2 small Red Onio
1 tbsp Apple Cider Vinegar
2 tbsp Fresh Dill
Sea Salt & Black Pepper to taste

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Instructions

Prepare the Potatoes: Wash and dice the potatoes into 1-inch cubes. Place them in a large pot and cover with cold water, adding sea salt
Boil the Potatoes: Bring the water to a boil, then reduce heat and simmer for 10 to 12 minutes until tender but not mushy
Drain and Cool: Drain the potatoes, splash with apple cider vinegar, and let cool to room temperature
Mix the Dressing: In a bowl, whisk together yellow mustard, Dijon mustard, Greek yogurt, salt, and pepper until smooth
Combine Ingredients: In a large bowl, combine cooled potatoes, chopped eggs, diced celery, and minced onio
Fold the Dressing: Pour the dressing over the potato mixture and gently fold until well combined
Add Herbs and Chill: Fold in fresh dill and refrigerate for at least one hour before serving

Notes

For a creamier texture, dress the potatoes while they are still warm.

If the salad looks dry after chilling, stir in a tablespoon of milk or extra yogurt before serving.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Side Dish
Method: Boiling and Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 210 kcal
Sugar: 3g
Sodium: 420mg
Fat: 6g
Saturated Fat: 1.5g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 8g
Cholesterol: 95mg